Kamruzzaman Md, Shen Liuyang, Zhang Yuhan, Xue Liangliang, Fu Kesen, Zhu Haihui, Zheng Xianzhe
College of Engineering, Northeast Agricultural University, No. 600, Changjiang Road, Xiangfang District, Harbin 150030, China.
Foods. 2024 Jun 29;13(13):2071. doi: 10.3390/foods13132071.
To improve product quality and obtain suitable processing parameters for crab apple slices (CASs) produced by continuous microwave drying (CMD), the effects of processing parameters, including slice thickness, microwave power, air velocity, and conveyor belt speed, on the evaluation indexes in terms of temperature, moisture content, color (*, *, *), hardness, brittleness, and total phenolic content of CASs were investigated via the response surface method. The results indicated that microwave power has the greatest effect on the evaluation indexes applied to the CASs under CMD, followed by air velocity, slice thickness, and conveyor belt speed. To produce the desired product quality, the appropriate parameters for CMD of CASs were optimized as 1.25 mm slice thickness, 14,630 W microwave power, 0.50 m·s air velocity, and 0.33 m·min conveyor belt speed. Following that, the moisture content under CMD was found to be 13.53%, the desired color, hardness 0.79 g, brittleness 12.97 (number of peaks), and the total phenolic content 5.48 mg·g. This research provides a theoretical framework for optimizing the processing parameters of CASs using the response surface method.
为提高产品质量并获得连续微波干燥（CMD）生产的海棠果片（CASs）的合适加工参数，采用响应面法研究了切片厚度、微波功率、风速和输送带速度等加工参数对CASs温度、水分含量、颜色（、、*）、硬度、脆性和总酚含量等评价指标的影响。结果表明，微波功率对CMD条件下CASs的评价指标影响最大，其次是风速、切片厚度和输送带速度。为获得理想的产品质量，优化得到CASs的CMD合适参数为：切片厚度1.25mm、微波功率14630W、风速0.50m·s、输送带速度0.33m·min。在此条件下，CMD处理后的水分含量为13.53%，颜色理想，硬度0.79g，脆性12.97（峰值数），总酚含量5.48mg·g。本研究为利用响应面法优化CASs加工参数提供了理论框架。
